This easy peppermint bark has a delicious dark chocolate layer on the bottom with white candy coating, peppermint candies and dark chocolate drizzle on top.
3-Ingredient Peppermint Bark
- Prep Time 25 min
- Total 2 hr 25 min
- Ingredients 3
- Servings 16
Ingredients
- 2 1/2 cups dark chocolate baking chips (from 20-oz package)
- 1 package (16 oz) vanilla-flavored candy coating (almond bark), chopped
- 24 red and white hard peppermint candies, crushed (about 2/3 cup crushed)
Instructions
-
Step1Line cookie sheet with waxed paper, foil or cooking parchment paper. Place 2 1/4 cups of the dark chocolate chips in 2-quart microwavable bowl. Microwave uncovered on High 2 to 3 minutes, stirring every 30 seconds, until almost melted. Stir until smooth. Evenly spread on cookie sheet to 1/4-inch thickness. Set aside.
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Step2In 2-quart microwavable bowl, microwave candy coating uncovered on High 2 to 3 minutes, stirring every 30 seconds, until almost melted. Stir until smooth. Carefully pour and spread over dark chocolate to 1/4-inch thickness. Sprinkle evenly with crushed peppermint candy.
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Step3In 1-quart microwavable bowl, microwave remaining 1/4 cup dark chocolate chips uncovered on High 50 to 60 seconds or until almost melted. Stir until smooth; drizzle on bark. Let stand at least 2 hours until hardened. Break into pieces. Store tightly covered at room temperature.
Nutrition
340
Calories
18g
Total Fat
1g
Protein
42g
Total Carbohydrate
35g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 340
- Calories from Fat
- 160
- Total Fat
- 18g
- 28%
- Saturated Fat
- 13g
- 65%
- Trans Fat
- 0g
- Cholesterol
- 0mg
- 0%
- Sodium
- 40mg
- 2%
- Potassium
- 170mg
- 5%
- Total Carbohydrate
- 42g
- 14%
- Dietary Fiber
- 2g
- 7%
- Sugars
- 35g
- Protein
- 1g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 4%
- 4%
- Iron
- 10%
- 10%
Exchanges:
0 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;Carbohydrate Choice
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